Kimchi

Introduction

Kimchi is a spicy fermented dish from Korea that can be made with a variety of ingredients. This basic version is fresh, pungent, and flavourful.

Kimchi benefits from a lower fermentation temperature (below 27°C/80°F) and a few weeks of ageing. Even if your batch tastes bland after the week-long ferment, it may blossom after a month of ageing in the fridge.

4. Rinse the salt from between each of the leaves, then squeeze them to drain as much of the water as possible.

5. Spread the paste and chopped spring onions onto all the leaves, making sure to cover them all the way down to the core.

6. Pack the seasoned Chinese leaf quarters into a a 2 litre sterilised preserving jar and press down to release trapped air. Spread any remaining paste on the surface of the cabbage. Screw on the lid tightly, then loosen it again slightly with a one-eighth turn.

7. Place out of direct sunlight and ferment at room temperature for 1 to 2 weeks. Once you are satisfied with the level of fermentation, refrigerate and chop to serve. Kimchi will keep, refrigerated, several months.

More Cabbage Recipes

This recipe is featured in

Fermenting Food by Adam Elabd celebrates and explores the process of fermentation with 80 recipes. From Bread to Beverages, Fermenting Foods examines this diverse method of preparing food and celebrates its immunity-boosting properties.